Grilled Beef Fajitas Vietnamese Style Chile Dressing 1 Stalk of Lemongrass, minced 1 Lime; grated zest of 3 tablespoons of fresh lime juice 3 tablespoons of fish sauce (or light soy) 1 tablespoon of sugar 1 Jalapeno pepper, minced 1/4 cup of Olive oil 2 teaspoons of minced garlic 1 small red onion, sliced paper  thin

Salad Mix
1 medium Bell pepper
2 cups of shredded Romaine lettuce
2 Plum tomatoes, cored,
1/4 cup of fresh cilantro
1/3 cup of shredded mint leaves
Fajitas
12 (8-inch) tortillas
four 6 ounce skirt steaks
Salt and pepper to taste
2 tablespoons of Olive oil
2 teaspoons of minced garlic
1 large Avocado

In a small bowl whisk together all dressing ingredients. Cover and set aside. Place bell pepper directly on a gas burner and blacken it and peel. Core, seed and cut into 1/4 inch wide strips. Warm tortillas. Heat grill, or BBQ. Season steaks with salt and pepper. In a small bowl combine oil and garlic, and brush both sides with mixture. Grill until medium rare and slice across the grain. Add meat to salad mix. Pour dressing over and toss gently to coat. Put onto a serving platter. Cut avocado into 1/4 inch slices and put onto a plate. Place a portion of the salad on a tortilla, along with a few slices of avocado, roll up and eat..

From Cooking under Wraps: The Art Of Wrapping Hors D'oeuvres,... by Nicole Routhier. NOTE: also has a recipe for "Grilled Chicken Fajitas, Thai style." in the same book. AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.